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007 cr cnu---unuuu
008 201121s2020 enk o ||| 0 eng d
015 _aGBC062549
_2bnb
016 7 _a019801430
_2Uk
020 _a9781398300101
_qelectronic book
020 _a1398300101
_qelectronic book
020 _a9781398300118
_qelectronic book
020 _a139830011X
_qelectronic book
020 _z9781398300156
_qpaperback
037 _aHachetteUK751699
_bIngram Content Group
040 _aEBZ
_beng
_cEBZ
049 _aMAIN
050 4 _aTX945
_b.C68 2020
082 0 4 _a647.95
_223
100 1 _aCousins, John.
245 1 0 _aFood and Beverage Service.
250 _a10th Edition.
264 1 _aLondon :
_bHodder Education Group,
_c2020.
300 _a1 online resource (422 p.)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
341 0 _atextual
_2sapdv
_3EBSCOhost
500 _a9.1 Service in situ.
504 _aIncludes bibliographical references and index.
505 0 _aCover -- Book title -- Copyright -- Contents -- Introduction to the tenth edition -- Acknowledgements -- How to use this book -- Master reference chart -- Chapter 1 The food service industry -- 1.1 Sectors of the food service industry -- 1.2 Food service operations -- 1.3 The meal experience -- 1.4 Customer service -- 1.5 Food production methods -- 1.6 Food and beverage service methods -- 1.7 Food and beverage service personnel -- 1.8 The food service industry and the environment -- Chapter 2 Staff attributes, skills and knowledge -- 2.1 Success in food and beverage service
505 8 _a2.2 Attributes of food and beverage service personnel -- 2.3 Key service conventions -- 2.4 Essential technical skills -- 2.5 Interpersonal skills -- 2.6 Dealing with incidents during service -- 2.7 Health, safety and security -- Chapter 3 Food and beverage service areas and equipment -- 3.1 Design and purchasing factors -- 3.2 Stillroom -- 3.3 Hotplate -- 3.4 Wash-up -- 3.5 Colour and lighting considerations -- 3.6 Bar -- 3.7 Furniture -- 3.8 Linen -- 3.9 Crockery -- 3.10 Tableware (flatware, cutlery and hollow-ware) -- 3.11 Glassware -- 3.12 Disposables -- 3.13 Automatic vending
505 8 _aChapter 4 The menu, menu knowledge and accompaniments -- 4.1 Purpose of the menu -- 4.2 Menu sequence -- 4.3 Classes of menu -- 4.4 Menu development -- 4.5 Menu and service knowledge -- 4.6 Appetisers/starters -- 4.7 Soups -- 4.8 Egg dishes -- 4.9 Pasta and rice dishes -- 4.10 Fish dishes -- 4.11 Meats, poultry and game -- 4.12 Vegetarian dishes -- 4.13 Potatoes, vegetables and salads -- 4.14 Cheese -- 4.15 Sweets/desserts -- 4.16 Savouries -- 4.17 Fresh fruit and nuts -- Chapter 5 Beverages -- non-alcoholic and alcoholic -- 5.1 Wine and drinks lists -- 5.2 Tea -- 5.3 Coffee -- 5.4 Chocolate
505 8 _a5.5 Other stillroom beverages -- 5.6 Checking and cleaning beverage-making equipment -- 5.7 Non-alcoholic bar beverages (soft drinks) -- 5.8 Alcohol and safe, sensible drinking -- 5.9 Wine -- 5.10 Beer -- 5.11 Cider and perry -- 5.12 Spirits -- 5.13 Liqueurs -- 5.14 Bitters -- 5.15 Cocktails and mixed drinks -- 5.16 Tasting techniques -- 5.17 Matching food with wine and other drinks -- Chapter 6 Preparation and order of service for table service -- 6.1 Taking bookings -- 6.2 Preparation for service -- 6.3 Taking customer food and beverage orders -- 6.4 The order of service
505 8 _a6.5 Silver service and service enhancements -- 6.6 Service of alcoholic beverages -- 6.7 Service of non-alcoholic beverages -- 6.8 Clearing during service -- 6.9 Clearing following service -- Chapter 7 Preparation and order of service for self-service, assisted service and single point service -- 7.1 Service methods -- 7.2 Preparation for service -- 7.3 The order of service -- 7.4 Clearing during service -- 7.5 Clearing following service -- Chapter 8 The service of breakfast and afternoon tea -- 8.1 Breakfast service -- 8.2 Afternoon tea service -- Chapter 9 Specialised service methods
520 _aThis revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu k.
532 0 _3EBSCOhost
_a"EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025.
590 _aWorldCat record variable field(s) change: 050, 082
650 0 _aFood service.
655 0 _aElectronic books.
700 1 _aWeekes, Suzanne.
776 0 8 _iPrint version:
_aCousins, John
_tFood and Beverage Service, 10th Edition
_dLondon : Hodder Education Group,c2020
_z9781398300156
856 4 0 _uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2580084
_yCLICK HERE to access ebook
942 _2ddc
_cEBOOK
999 _c2690
_d2690